Description
Relleno De Papa is a delicious Latin-inspired dish featuring mashed potatoes stuffed with a flavorful ground beef filling, coated and fried to golden perfection. This recipe combines a creamy potato dough with a savory sofrito and seasoned beef center, making it a satisfying snack or appetizer ideal for sharing.
Ingredients
Scale
Potato Dough
- 2 pounds potatoes (peeled and cubed)
- 3 tablespoons butter
- 1 large egg
- 1 1/2 tablespoons cornstarch (plus more for coating)
Beef Filling
- Olive oil (as needed)
- 2 tablespoons sofrito
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 pound ground beef
- 1/3 cup tomato sauce
- 1 tablespoon adobo seasoning
- 3/4 teaspoon sazón seasoning
For Frying & Serving
- Breadcrumbs (optional, for coating)
- Oil for frying
- Preferred dipping sauce
Instructions
- Mash Potatoes: Boil the peeled and cubed potatoes in salted water until fork-tender, approximately 20 minutes. Drain well and mash the potatoes until smooth and free of lumps.
- Mix Dough: To the mashed potatoes, add the butter, large egg, and 1 1/2 tablespoons cornstarch. Mix thoroughly until all ingredients are well combined into a smooth dough. Allow the mixture to cool to room temperature before handling further.
- Cook Filling: Heat a skillet over medium heat and add enough olive oil to coat the surface. Add the sofrito, chopped onion, and minced garlic, cooking until the onions become translucent and fragrant. Add the ground beef and cook thoroughly until browned. Stir in tomato sauce, adobo seasoning, and sazón seasoning. Mix well and then set aside to cool completely.
- Stuff Potatoes: Shape the cooled potato mixture into small balls. Using your thumb or finger, create an indentation in each ball and fill it with the cooled beef mixture. Carefully seal the filling inside by pinching the dough closed and reshape into balls. Roll each ball in cornstarch or breadcrumbs if preferred for an extra crispy coating.
- Fry: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the stuffed potato balls in batches, turning occasionally, until they are golden brown and crispy, about 3 to 5 minutes per batch. Transfer the fried balls to paper towels to drain excess oil.
- Serve: Serve the Relleno De Papa warm with your preferred dipping sauce for a flavorful appetizer or side dish.
Notes
- Ensure the potato mixture is completely cool before stuffing to prevent it from breaking apart.
- Use enough oil for deep frying to allow the balls to cook evenly and achieve the right crispiness.
- Breadcrumbs can be used instead of cornstarch for coating if you prefer a thicker, crunchier crust.
- Sofrito adds a lot of flavor, but you can adjust the quantity based on your taste preferences.
- Serve immediately after frying for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Keywords: Relleno De Papa, stuffed potatoes, Latin American appetizer, fried potato balls, ground beef filling, sofrito
